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Green Tomato-Blueberry Jam



  • 5 cups fresh blueberries, stemmed*
  • 4 large green tomatoes, coarsely chopped (about 4 pounds)
  • 1 1/2 cups water
  • 5 cups granulated sugar
  • 3 (1.75 ounce) packs fruit pectin
  • 1/4 cup lemon juice
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg


  1. Pulse blueberries and chopped tomato in a blender or food processor 3 or 4 times until mixture is almost smooth.
  2. Cook blueberry mixture, 1 1/2 cups water, and sugar in Dutch oven over medium hear, stirring constantly, until sugar dissolves.
  3. Stir in fruit pectin and remaining ingredients. Bring to a boil; cook stirring constantly, 5 minutes or until mixture thickens.
  4. Pour hot mixture into hot jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
  5. Process in boiling-water bath 10 minutes.

Yield: 5 pints | Prep: 35 minutes
Cook 10 minutes | Process 10 minutes

* 5 cups frozen blueberries thawed, may be substituted.

Posted by Tweetycook at Recipe Goldmine 6/26/01 5:47:11 pm

Source: Southern Living July 2001


Maricopa, Arizona

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